Butter Semmels Recipe

Judy asked for the recipe so here it is.


Butter Semmels
3/4 C. milk
1/4 C. sugar
2 1/4 tsp. salt
4 ½ T. Mazola oil
1 pkg. yeast
3 1/4 C. warm water
4 ½ C. flour

Scald milk and stir in sugar, salt and shortening. Set aside to cool to lukewarm. Sprinkle the yeast into water; stir to dissolve. Combine milk and yeast mixtures. Add and stir in half the flour; beat until smooth. Stir in remaining flour or enough to make a soft dough.

Turn out on a lightly floured board and knead 8-10 minutes. Put in greased bowl and brush lightly with soft butter or oil. Cover. Let rise until double, about 1 ½ hrs.

Punch down, turn out on floured board and roll to 1/4" thickness. Cut into 3" squares; put ½ tsp. hard butter into center of each square. Bring diagonal corners of each square together and pinch edges to secure. Arrange on greased baking sheet, folded side up. Let rise and bake at 425º about 20 minutes or until nicely browned. Yields about 1 ½ dozen rolls.

These are very, very light. I usually let mine rise a lot longer..just keep punching down and let rise 3 or 4 times at least..just my personal perference. I think I get a more tender bread or roll. The original recipe (which I’ve had about 30 years or longer) said to put folded side down, but then all the butter leaks out so I do just the opposite.

You can also roll the dough into circles, spread liberally with soft butter, cut wedges and form into crescents. You could also make the dough into just about any shape you prefer.

My husband has named these his favorite rolls..but that rotates with my rohlicky (Czech poppy seed crescents) and garlic-ricotta bowknots. Whichever I make is his favorite that day..however he almost swooned over these Thanksgiving so it must have been an extra good batch.

Hope you enjoy if you make these. Definitely worth a little extra time preparing.